Dark Peanut Butter Chocolate Chip Sandwich Cookies – #chocPBday

Do you have ANY idea what today, March 25th is? Why, it’s Chocolate Peanut Butter Day – AKA – The BEST DAY EVERRRRRR!! I am honored to be part of this event hosted by Carla of Chocolate Moosey and Miriam of Overtime Cook. 31 bloggers (including moi) are sharing our favorite chocolate peanut butter recipes, ranging from cookies and bars to scones and parfaits. It’s peanut butter and chocolate all up in this piece! Follow the hashtag #chocPBday on social media and join us with your favorite chocolate and peanut butter recipes. If you’re looking for recipes in one place – Follow our our Pinterest board! We are also teaming up with OXO, King Arthur Flour, and Peanut Butter & Co. to bring you three fabulous prize packs. Seriously – I doubt you want to miss this!

Right now, let’s talk about these cookies. No, lets… I’m going to get the bad news out of the way: These cookies are chock-full of calories. Now you know… Not gonna lie to you here. You will need to exercise restraint when faced with a sheet pan of these little chocolate peanut butter gems. Why? Because they’re addition inducting, knee weakening, googly eye making calorie bombs. And one is NOT enough. It’s not, let’s be real. This is a 4 cookie minimum situation. When you want to eat your feelings, this is the cookie you make a bee line to.

Believe it.

So yea… I’ve truly outdone myself in the cookie department this time. Humble much? Nah… No modesty here today. These cookies are the Bee.Oh.Em.Bee.

It all started with a simple idea. A dark peanut butter chocolate chip cookie. An under-baked dark peanut butter chocolate chip cookie. Would you like me to break this cookie down for you? Roll with me.

There’s cocoa powder in this jammy

Smooth peanut butter in the dough

Rounding the sweetness department is brown sugar

Two types of chocolate chips – Light and dark.

These cookies are baked for a total of 10 minutes, which leaves them slightly under baked

I just kicked modesty’s butt out the window.

But wait, there’s more… I’m not finished…

I decided a soft under-baked cookie was not enough for a day such as this one – Oh, no! Chocolate Peanut Butter Day is a day of celebration. I celebrate big, I celebrate hard. And so I slathered a soft peanut butter filling on one cookie, and then topped it with another, equally under-baked cookie.

BOOM… Chocolaty peanut buttery sandwich cookie situation.

May I make a suggestion? Forget cooling these cookies completely. Eat them ever so slightly warm while the chocolate chips are still in their melted state. Use couverture chocolate chips, which retain a certain viscosity long after cookies come out of the oven. Take my advice – This trick elevates an already amazing cookie to “OH.MY.GAWWWWWW” status. You’re welcome. And let’s throw modesty out the window for one more second… You’re gonna thank me.

For sure…

Yea…

[purerecipe]

Be sure to check out these AMAZING blogs for more Chocolate & Peanut Butter Madness! I mean, love… Really… Love…

This giveaway is open to US residents only and will be picked from random draw. Giveaway ends Monday March 31 at 11:59 PM. The winners will be notified via email and have 24 hours to respond. If not, the prize is forfeited and another winner will be chosen.

Dark Peanut Butter Chocolate Chip Sandwich Cookies - #chocPBday

Do you have ANY idea what today, March 25th is? Why, it's Chocolate Peanut Butter Day - AKA - The BEST DAY EVERRRRRR!!

Ingredients

For the cookies

1 1/2cupsall-purpose flourspooned then leveled

1/2cupunsweetened cocoa powder

3/4teaspoonbaking soda

1/2teaspoonsalt

3/4cup1 ½ sticks unsalted butter, slightly softened

1 1/2cupsbrown sugar

1/2cupcreamy peanut butter

2large eggs

2teaspoonsvanilla extract

Two heaping cups of milk chocolate chipspreferably couverture chips

For the filling

3/4cupcreamy peanut butter

1/2cup1 stick unsalted butter, softened

Pinch of salt

1cuppowdered sugar

2teaspoonsvanilla extract

Instructions

Make the cookies:

Preheat oven to 350 degrees and line two cookie sheets with parchment paper and set aside.

In a medium bowl, sift flour, cocoa powder, baking soda and salt once and set aside.

In a bowl of an electric mixer on medium speed, cream butter, sugar and peanut butter until light and fluffy, about 2 minutes. Add eggs one and a time mixing well after each addition. Stop and scrape the mixer to incorporate everything. Stir in the vanilla extract.

Set the mixer speed to low and add flour/cocoa powder mixture to butter/peanut butter mixture and mix until just combined. Fold in the chocolate chips by hand. Wrap the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes.

Place cookie dough in the middle rack of your preheated oven and bake for 10 minutes rotating the cookie sheet about halfway through. DO NOT BAKE FOR LONGER THAN 10 MINUTES! The cookies should remain slightly under baked.

Remove cookie sheet from the oven and allow to cool for about 5 minutes. Place cookies on cookie rack and allow them to cool completely. While the cookies are cooling, make the filling.

Make the peanut butter filling:

In a mixing bowl fitted with a whisk attachment, combine the peanut butter and butter. Beat on high until creamy and smooth, about 2 minutes. Reduce the speed to low and add the powdered sugar and salt and beat until mostly combined. Add the vanilla extract and increase the speed to high and beat until light and fluffy, about 2-3 minutes.

Assemble these bad boys:

Take 25 cookies and flip them so the flat side is up. Spread about 1 ½ and up to 2 teaspoons of filling onto the flat side of the cookie. Take another cookie and place it on top of the filling. Press on the cookie to spread the filling to the edges of the cookie. Repeat with remaining cookies.